Thursday, May 26, 2016

Iam a big fan of tea sandwiches,be it vegetarian or non vegetarian. Amma used to make them a lot when we were young and it was something that we always took with us for long distance trips. This particular sandwich is not something that I ate as a kid, it was a different one made with eggs. This tea sandwich was something I ate during my teens and I still enjoy eating them. Jobin loves this filling,so does Ian. So, every now and then, this sandwich makes an appearance on our table.

Recently, Pepperidge Farm®contacted me asking if I could review some of their new line of breads - Pepperidge Farm Harvest Blend Breads. I really love their products,especially Milano cookies. Back in 2009, I even tried making those Milano cookies at home, a vegan version. They were good but not as thin and crispy as the original ones. They sent me a big box with 3 loaves of bread, Seeded, Ancient Grains & Sprouted.I chose the Seeded Bread for this sandwich because the seeded bread was a nice contrast to the super creamy filling. The bread was filled with goodness which you can taste in every bite.

This filling for the sandwich is pretty much made with pantry staples. Some homemade mayonnaise, hard boiled eggs, carrots,cabbage and bread is all that you need! Here's how you make it!

Method: Chop the hard boiled eggs into a rough dice and mix it along with mayonnaise, carrots & cabbage. Season to taste and spread the mixture over the bread slices. I used two slices per sandwich. Trim the sides and cut each of them into 4 small triangles. Arrange them onto a platter and serve chilled.

These breads can be found at your Midwest local grocers!
This post is sponsored byPepperidge Farm® and all opinions are my own.